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This method has been used by some brewers before a lot was known about sour brewing microbes and before some of the more current techniques were popularized (such as [[Sour Worting]], or the other methods mentioned in this article). This method is best described by the following: Mr. Brewer X has a beer, and perhaps that beer didn't come out the way he they wanted, or perhaps there is some other motivation, but Mr. Brewer X decides that he wants they want this beer to be sour. Great idea, right? Perhaps. [[Lactobacillus]] tends to prefer simple sugars, which are required for lactic acid production. [[Pediococcus]] can break down some of the larger chain sugars that are left over in the beer from the [[Saccharomyces]] fermentation, but there may not be enough of those sugars to create even a moderate level of acidity. If the beer contains more than 6 IBU's, the bacteria may be largely inhibited. The [[Brettanomyces]] in general should create a nice range of flavors (see [[Funky Mixed Fermentations]]) in secondary, so this could benefit the beer. However, due to the lack of sugars, finished beers which a brewer may attempt to sour often do not get very sour at all. Some brewers have reported good results with this technique (particularly professional brewers who use barrels; see "American Sour Beers" by Michael Tonsmeire for more information), but in general if the brewer is going for a truly sour beer, it is better to use another method.